for 4 person

Rice pudding

6 ½ dl	milk
150 g	round grain rice (e.g. Camolino)
3 tbsp	sugar
2 pinch	salt
1	organic lemon, use grated zest only
1 ½ dl	cream

Rhubarb compote

1 ½ dl	water
50 g	sugar
1	vanilla pod, cut open lengthwise, seeds scraped out
1	star anise
3	cardamom pods
1	cinnamon stick
600 g	rhubarb, cut diagonally into approx. 2 cm pieces

How it's done

Rice pudding

Bring the milk to the boil along with all the other ingredients up to and including the salt. Reduce the heat, simmer for approx. 25 mins. over a low heat, stirring occasionally to form a thick, creamy rice pudding, allow to cool slightly. Beat the cream until almost stiff, mix in with the rice pudding, serve in bowls.

Rhubarb compote

Pour the water into a pan along with all the other ingredients up to and including the cinnamon, bring to the boil, simmer for approx. 5 mins. Add the rhubarb, simmer for a further 3 mins. Allow to cool slightly, spoon on top of the rice pudding.

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